- 4 slices OSCAR MAYER Bacon, chopped
- 3 cups cubed peeled potatoes
- 1 (13.75 ounce) can chicken broth
- 1 (10 ounce) package frozen whole kernel corn, thawed, drained
- 1/2 cup chopped onion
- 1/2 cup sliced celery
- 2 tablespoons flour
- 1/2 cup MIRACLE WHIP LIGHT Dressing
- 2 cups 2% reduced fat milk
- Cook bacon in large saucepan until crisp; drain. Return bacon to pan.
- Stir in potatoes, broth, corn, onion and celery. Bring to a boil. Reduce heat to low; simmer 15 minutes or until potatoes are tender.
- Mix dressing and flour in medium bowl. Stir in milk. Add to potato mixture. Cook 3 to 5 minutes or until thoroughly heated, stirring occasionally.